Vark

cashews (200 grams) • almonds (200 grams) • sugar (300 grams) • ghee (clarified butter) • edible silver leaf (chandi vark)

chickpea flour (besan) (about 120 grams) • sugar (about 200 grams) • Yellow, red, and green food coloring, • melon seeds • raisins and chopped cashews • green cardamom pods • rose water or kewra water • edible silver leaf (chandi vark) • Ghee, as needed, for frying the boondi

raw cashews (about 200 grams) • milk powder (about 100 grams) • sugar (about 150 grams) • cardamom powder • water (about 50 grams) • Edible silver leaf (chandi vark), as needed

cashews (about 250 grams) • powdered sugar (about 120 grams) • ghee (clarified butter) • milk • cardamom powder • Edible silver leaf (chandi ka vark), as needed

cashews (about 250 grams) • whole milk (about 240 grams) • sugar (about 250 grams) • Edible silver leaf (chandi ka vark), as needed • Ghee, for greasing the pan

For the Imarti: • split and skinned urad dal (about 200 grams) • rice (about 30 grams) • orange food coloring • For the sugar syrup: • sugar (about 600 grams) • water (about 360 ml) • cardamom powder • Ghee, as needed, for frying • For garnish: • Edible silver leaf (chandi ka vark), as needed • finely chopped pistachios (about 5 grams)

chickpea flour (besan) (about 500 grams) • sugar (about 200 grams; adjust to taste) • ghee (about 150 grams; as needed) • pistachios, sliced • green cardamom pods, crushed • turmeric powder • Edible silver leaf (chandi vark), as needed